Roasted Yams with Rosemary


Some people prepare for Thanksgiving well in advance. They write out a menu, go grocery shopping early and have the seating arrangement all ready to go. Others do exactly the opposite: they run around on Thanksgiving day like a chicken without a head, trying to put together a meal that will be so impressive, people will talk about it for years to come (or at least an hour after the meal is finished). In other words, they want to impress without actually doing the work.

If you belong to the second group, or if for some reason you were unable to prepare in advance like you planned (which is most of us with little kids who suddenly become clingy and need attention), here is a dish that’s perfect for thanksgiving (or any day) and requires little work.

Roasted Yams with Rosemary

If you love sweet and salty – this dish is for you. The top slices will be crispy, kind of like potato chips. The bottom slices will caramelize a little and be sweeter. Yams are a good source of potassium and fiber, as well as some of the B vitamins which aid in detoxifying excess estrogen.


3 large yams or sweet potatoes
Dried rosemary


Preheat oven to 450 degrees.

Wash & peel the yams.

With a sharp knife or a mandolin, slice into thin slices.

Spray a 9×13 baking pan with cooking spray.

Arrange the yam slices in one layer. Sprinkle with rosemary and salt. Add another layer and continue with the salt and rosemary. The very last layer should also be sprinkled with salt and rosemary. (I’m pretty generous with the rosemary because it adds a lot of flavor but when I eat this dish I take off some of the pieces.)

Bake for 30 minutes. Serve warm.


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